The optimum fermentation times of black tea manufactured by two systems of Orthodox and CTC (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly  polymerized substances and total liquid colour during the fermentation stage. Optimum fermentation times from the beginning of fermentation were determined to be 60 min and 15...

The current research focuses on the estimation of bulk density and angle of repose of tea leaves at different moisture content and size and development of a mathematical model for bulk density and angle of repose using response surface methodology followed by numerical optimization of responses using desirability functions. Further work was done on the design optimization of feed hopper and met...

Tea is the most popularly consumed beverage worldwide, also was popular in Indonesia. There are three main types of tea: black tea, green tea and Oolong tea. Oolong tea is produced by a partial oxidation of the leaf, intermediate between the process for green and black tea. Most of people in the world consume Black tea. The possible beneficial health effects of tea are being investigated and ha...

This study is a novel approach toward the development of chemical-free and sustainable textile dyeing process with minimum environmental risks. Cotton fabrics were cationized (3-chloro-2-hydroxypropyl) trimethylammonium chloride in four concentrations subsequently dyed black tea extract. Eco-friendly colorant extraction from raw leaves was carried out aqueous media avoiding use hazardous organi...

With an effort to investigate possible relationship between flavonoids and health, an accurate estimation of flavonoid intake is valuable. We estimated dietary flavonoid intake and identified the major food sources. Subjects were healthy adults aged >=19 y (n=11,474) who completed the 24-h dietary recall of the Korean National Health and Nutritional Examination Survey (2010-2012). The US Depart...

Latar Belakang: Minyak jelantah atau minyak goreng bekas adalah yang digunakan secara berulang tanpa penambahan baru. Pemakaian kali dapat merusak struktur kimia dan menghasilkan radikal bebas. Hasil dari proses tersebut senyawa toksik seperti hidroperoksida. Teh mengandung enam kelompok bioflavanoid catechins, theaflavins, the arubigins, oxyaromatic acids, flavonols, flavones, derivac gallic a...